A true genius when it comes to vinification, Bernard Dugat acquired his first parcel in 1973, when he was only 15! Gradually, the domain grew through successive purchases of grand crus, mostly in Charmes-Chambertin and Mazis-Chambertin, but also in the village and regional appellations. The wines truly reflect the Gevrey terroir. Above all, the aim is to allow the terroir to express itself. Yields are limited in order to maximise concentration; a traditional and careful maturing in barrels (between 50 to 100% new oak) is carried out for 14 to 18 months.

Made to be aged, this Meursault is from a terroir rich in clay and chalk. The grapes, grown organically, were vinified using traditional methods and matured for 18-2à months in oak barrels. The high proportion of new wood (60%) gives the wine superb structure and excellent ageing potential. We advise you to decanter it for a while before serving.